Asian-Flavored Edamame and Tofu Chopped Salad

This unusual salad combines edamame (fresh green soybeans) with baked tofu and crisp, finely bell pepper and zucchini. It goes well with Asian-style rice or noodle dishes (hot or cold), and can also be served on a bed of greens, in lettuce cups, or stuffed into raw bell peppers for a nice touch. Photos by Evan Atlas.

If using shelled fresh edamame, discard the pods and cook in boiling water for 10 minutes or done to your liking. If using frozen edamame, cook according to package directions, then drain and rinse in a colander until cool.

Combine the edamame with the salad ingredients and toss together. If time allows, let the dish stand at room temperature for 30 minutes or so, to allow the flavors to blend. But this isn’t entirely necessary.

Serve on its own, or over a bed of greens, in cup-shaped leaves of lettuce or radicchio, or in bell pepper halves as suggested.